1. Boil the spinach in 1 cup water for 8 to 10 minutes. Strain the spinach and store the stock for later use in soups or gravies. Puree the spinach in a blender.
2. Heat the butter and saute the onion until translucent. Add the ginger and garlic and saute for another minute stirring frequently to prevent sticking.
3. Add the garam masala, ground coriander, ground cumin, chili powder and fry for 2 minutes. Add the peas and spinach and mix well. 4. Season with salt, to taste and cook for 5 minutes. Turn off the heat and add the lemon juice.
Serve hot with Indian vegan bread like Roti or Paratha.

SO HOW'D IT GO?

I thought it might be good to add some broth and turn it into soup - but I'm going to use the leftovers in my veggie wrap tomorrow - will pair nicely with hummus and grilled eggplant in my sandwich too. ::)